We love the warm aroma of freshly baked cinnamon challah. This sweet braided loaf has a soft texture that melts in our mouths
It’s traditionally savored on festive occasions but we turn to it any time we crave a comforting treat. The combination of cinnamon and sugar brings sweet warmth in every bite. Our friends love it sliced thick and smeared with butter or jam
Why You’ll Love This Cinnamon Challah Bread
We love how Cinnamon Challah Bread features a lightly braided dough that puffs to perfection. Its tender crumb, enhanced by the sweet ribbon of sugar and cinnamon, brings comforting warmth to every bite. We slice it thick for breakfast or reserve it for special celebrations because each mouthful feels indulgent and memorable.
Our braiding technique offers a visually stunning centerpiece, yet you will find the steps straightforward enough for beginners. The cinnamon swirl is not overpowering but adds just the right balance of sweetness. We also appreciate how well it toasts on the second day, making it perfect for French toast or an afternoon snack.
Below is a quick reference for timing:
| Step | Duration (Minutes) |
|---|---|
| Kneading | 10 |
| First Rise | 60 |
| Braiding | 5 |
| Second Rise | 30 |
| Baking | 25 |
We find these rests and the gentle folding of the dough essential for developing flavor and texture. This schedule helps us plan our day so we can have fresh bread without feeling rushed. We love how the dough stays cooperative and easy to shape if we follow these timings precisely.
Equipment You Will Need
We gather a few essential tools to ensure our Cinnamon Challah Bread bakes perfectly and braids smoothly. We rely on sturdy bowls and reliable measuring devices for precise dough preparation. We also keep a few simple items nearby for shaping and finishing. Below is our quick guide to the must-have equipment:
| Equipment | Purpose |
|---|---|
| Stand Mixer or Large Bowl | We combine flour and liquid in a heavy-duty mixer or a large bowl for controlled kneading and easy dough development. |
| Measuring Cups and Spoons | We rely on accurate scoops to keep our flour sugar and yeast ratios exact which leads to a fluffy crumb. |
| Kitchen Scale | We measure ingredients by weight for the most reliable results which reduces the risk of overflouring or underflouring. |
| Rolling Pin | We roll our dough to a smooth rectangle before the braiding technique. This step helps create a consistent thickness for the cinnamon swirl. |
| Bench Scraper | We lift and fold sticky dough while keeping our workspace neat. We also use it to divide dough portions for each strand of the braid. |
| Baking Sheet | We place our braided loaf on a greased surface for an even golden crust. A rimless sheet or parchment-lined tray helps us transfer it to the oven easily. |
| Pastry Brush | We brush on egg wash to give our Cinnamon Challah Bread a shiny top and help seal in the sweet filling. |
| Cooling Rack | We place our baked loaf on a rack to maintain a crisp bottom crust and allow air to circulate for the best texture. |
We find that these items streamline the process of shaping and baking our sweet aromatic loaf. Our workflow remains easy to manage when we organize the tools at our workstation before we begin kneading and braiding.
Ingredients
Below is a quick reference for everything we need to prepare our Cinnamon Challah Bread dough and swirl:
| Ingredient | Amount | Notes |
|---|---|---|
| Bread flour | 4 cups (512g) | Provides stronger structure for braiding |
| Instant yeast | 2¼ teaspoons | Works reliably for a faster rise |
| Warm water | 1 cup (240ml) | Aim for about 110°F to activate yeast |
| Granulated sugar | ¼ cup (50g) | Adds subtle sweetness |
| Salt | 1½ teaspoons | Balances flavor |
| Eggs | 2 large | Room temperature for an even dough |
| Vegetable oil | ¼ cup (60ml) | Keeps the crumb tender |
| Ground cinnamon | 1 tablespoon (8g) | Infuses dough with aromatic warmth |
| Brown sugar | 2 tablespoons (28g) | Creates a rich swirl when mixed with cinnamon |
We measure each item precisely to ensure consistent texture. We rely on bread flour for optimal gluten development and a soft interior. We warm the water carefully so the yeast can ferment without scorching. We combine brown sugar and cinnamon in a small bowl to form the sweet filling. We keep our eggs at room temperature so the dough remains pliable. We use neutral oil to enhance richness and maintain a delicate bite.
We place all ingredients within reach. This aids a smooth kneading and braiding process. We prepare the dry and wet groups separately then introduce them together. This organization helps us create a light swirl that complements the buttery notes in our braided loaf.
Directions
We have everything measured for our Cinnamon Challah Bread. We now transform our dough into a soft braided loaf.
| Step | Approximate Time |
|---|---|
| Kneading | 8 minutes |
| First Rise | 60 minutes |
| Shaping | 5 minutes |
| Second Rise | 30 minutes |
| Baking | 25 to 30 minutes |
Prepare The Dough
Combine warm water and instant yeast in a medium bowl. Stir until yeast dissolves. Add eggs and vegetable oil. Mix until combined. In a large bowl whisk bread flour granulated sugar brown sugar and salt. Slowly pour the wet ingredients into the dry mixture. Knead by hand or in a stand mixer until dough feels ‘smooth and slightly tacky’ to the touch.
Let The Dough Rise
Place dough in a lightly oiled bowl. Cover with plastic wrap. Let it rest for about 60 minutes or until doubled in size. Keep the bowl in a warm spot.
Shape And Fill With Cinnamon
Punch down the risen dough. Divide it into 3 equal pieces. On a floured surface roll each piece into a rectangle. Combine cinnamon and a small amount of granulated sugar in a small bowl. Sprinkle the mixture over each rectangle. Roll each rectangle into a rope sealing the seam tightly.
Braid The Challah
Line up the three ropes side by side. Pinch the top ends together. Braid the strands by crossing the outer ropes over the middle rope in an alternating pattern. Tuck the bottom ends under the loaf to seal.
Second Rise
Transfer the braided loaf to a baking sheet lined with parchment paper. Cover loosely with a clean towel. Let it rise again for 30 minutes or until puffy.
Bake The Bread
Preheat oven to 350 F. Prepare an egg wash by whisking 1 egg and a splash of water. Brush the top of the loaf with egg wash for a golden crust. Bake for 25 to 30 minutes or until the loaf sounds hollow when tapped on the bottom. Let it cool on a rack before slicing.
Storing And Make-Ahead Tips
We keep our Cinnamon Challah Bread in an airtight container to maintain freshness. We avoid exposure to air that causes dryness. We also seal leftover slices in plastic wrap to retain moisture. We do not refrigerate unless our kitchen is very warm or we want to extend freshness a bit longer.
Here is a quick reference for storage times:
| Storage Method | Approximate Time |
|---|---|
| Counter (Airtight) | 3 days |
| Refrigerator | 5 days |
| Freezer | 2 months |
We reheat leftover slices in a toaster to revive the warm aroma. We also use a microwave on low power for a few seconds to gently soften the crumb.
For make-ahead prep we prepare the dough the night before. We shape it and place it on a baking sheet then cover with plastic wrap. We store it in the fridge to develop flavor. We remove the dough the next morning to bring it to room temperature before baking. This helps us streamline our baking schedule while still achieving a golden brown loaf.
Conclusion
We love how this bread brightens special moments. There’s an undeniable charm in shaping dough that transforms into a sweet swirl of cinnamon. With the right equipment and a comfortable rhythm that delightful aroma becomes part of our day.
Surprises and variations lie ahead too so let’s explore new fillings or toppings to keep things fresh. Sharing a warm slice is one of life’s simple pleasures and we can’t wait to see how it becomes a favorite in your kitchen.
Frequently Asked Questions
What makes Cinnamon Challah Bread unique?
Cinnamon Challah Bread is a braided loaf enriched with a sweet swirl of cinnamon and sugar. Its soft, tender crumb and inviting aroma set it apart from regular bread. The braiding technique offers a visually stunning twist, while the cinnamon layer provides a comforting flavor. This bread is perfect for breakfast, brunch, or as a sweet afternoon treat, showcasing both style and taste.
How long does it take to make Cinnamon Challah Bread?
The entire process typically takes around two to three hours, allowing for kneading, rising, shaping, and baking. Kneading requires about 8 minutes, the first rise about 60 minutes, shaping about 5 minutes, the second rise 30 minutes, and baking 25 to 30 minutes. Timing can vary based on factors like kitchen temperature, but the result is worth it.
What equipment do I need for this recipe?
You’ll need a stand mixer or large bowl for mixing dough, measuring cups and spoons for accuracy, and a kitchen scale for precise measurements. A rolling pin helps shape the dough, while a bench scraper manages sticky sections. You’ll also want a baking sheet for an even bake, a pastry brush for the egg wash, and a cooling rack to maintain the bread’s texture.
How do I store Cinnamon Challah Bread?
To keep your bread fresh, place it in an airtight container or sealed bag. It stays soft for up to 3 days at room temperature, 5 days if refrigerated, and 2 months when frozen. If you freeze it, let it thaw at room temperature or in the fridge before enjoying. For the best flavor, quickly toast leftover slices or warm them gently before serving.
Can I prepare the dough ahead of time?
Yes. You can mix the dough the night before and let it rest in the refrigerator overnight. This slower, cooler rise helps develop even more flavor and gives you a relaxed baking schedule the next day. Shape and braid the dough before leaving it to rest, then place it covered in the fridge. The next morning, bring it to room temperature, let it rise again, and bake.